DESIGN BRIEF
Empires have fallen, Gods have tumbled, temples have been desecrated, battles won and lost, and families divided , but still the recipes of the world have survived. Each generation has influences on these recipes but some recipes are never changed they link us to the generations past.Each country is identified with the food they, the ingredients they use, the cooking methods and presentation of their food.
This year the theme of the Luncheon competition will be Foods From Around The World . Each pupil will design and make a three course meal using a specific country as their inspiration. It will be held on the Week two Tuesday 27th July
The presentation of the entry will be presented as a blog created in My house it will include the following criteria
ITALIAN CUISINE
Although what it is distinguished as typical Italian food are pasta, pizza and sausages, its cuisine is a world to explore. From the south of the peninsula, with its simple and perfumed flavours with abundant olive oil, to the mountainous north with its spicy hot meals, Italy offers to the visitor its colourful cuisine.
In Italy is usual to eat a first plate, or antipasto, and a main plate. The antipasto can be soup, risotto, salad or pasta. The main one consists habitually of fish or meat, accompanied by vegetables. If they have to eat a single plate, the Italians show preference for the pasta or pizza. Without any doubt, the best place to savour these specialities is in the trattorias.
REASONS FOR CHOICE
I chose Italian cuisine for my luncheon competition because I find it interesting and tasty. I do not eat it as often as i would like to, but I sometimes enjoy the cuisne when we go out for dinner. Most of their meal choices are fancy and a good choice for the luncheon competition. Italians make very interesting food, alot of their combinations of ingridients are simple. The ingridients they use are unique and flavorful. The menu that I have chosen has simple flavours and ingredients that combine to creat interesting tastes.
FOODS FROM AROUND THE WORLD - Italian cuisine -
Whats on the Menu?
ENTREE
2 different types of Bruschetta:
Prosciutto & Gremolata
Pea, Pecorino & garlic
MAIN
Grilled Steak with red wine sauce
platter of sliced grilled potato's
Sautéed capsicum
Quaint salad
DESSERT
Chocolate Mousse
Topped with Lavender Cream
Garnished with chocolate dust
ENTRÉE
Bruschetta
Makes 12
Preparation time: 15 minutes
Cooking: 30 minutes
Pea, Pecorino & garlic
300g podded fresh or frozen peas
75g finely grated pecorino, plus extra, to serve
2 tbs olive oil
2 cloves garlic, finely chopped
1. to make Gremolata, combine garlic, parsley and lemon zest in a bowl
2. to make pea, pecorino and garlic topping, cook peas in a large saucepan of boiling water for 6 minutes for fresh peas or 3 minutes for frozen peas. drain and refresh under cold water. Process peas with percorino, oil and garlic in a food processor for 1 minute until roughly crushed, then season with salt and pepper
3. Preheat a char grill pan over medium-high heat. brush both sides of bead with oil and char grill in batches for 3 minutes each side.
4. To make prosciutto and Gremolata Bruschetta, top 6 slices of grilled bread with prosciutto, then top Gremolata and season with sea salt flakes.
5. to make, pecorino and garlic Bruschetta, spread pea mixture over remaining 6 slices of grilled bread and serve scattered with extra pecorino.
MAIN
Using only the Potato
Grilled Steak with Sautéed Capsicum and Grilled Potato platter dressed with sea salt and olive oil
Small Italian Salad on the side (small tomato, spinach leaves, watercress, feta and beetroot blended)
Ingredients for red wine sauce:
1 ½ cups red wine
1 bay leaf
1 shallot, sliced
3 whole garlic cloves
2 tsp olive oil
Reserved beef trimmings
½ cup finely chopped aromatic vegetables (carrot, onion, celery)
2 ½ cups chicken stock
20g cold butter
Freshly ground black pepper
Grill steaks to your liking. (you may want to marinade meat the night before with a sauce)
Heat a BBQ grill plate over medium-high heat. Lightly season the steaks with sea salt and drizzle with olive oil. For medium rare, grill each steak for 4 minutes each side, 8 minutes each side for medium and 16 minutes each side for well-done.
To test if your steak is cooked to your liking, press the centre with the back of the tongs. The steak will feel soft if it's rare, slightly firmer and springy when it's medium and very firm when it's well-done.
Remove the steaks and place on a plate to rest for half of its cooking time. Combine ¼ cup olive oil in a small bowl and stir through thyme leaves. Brush onto steak while resting and season with sea salt.
To make the red wine sauce, place the red wine, bay leaf, shallot and garlic in a small saucepan, place over a medium heat and allow to simmer and reduce to ½ cup. Heat olive oil in a frying pan over a medium heat. Add the reserved beef trimmings and cook, stirring occasionally until browned all over. Add the vegetables and continue to cook for 5 minutes. Pour in ½ cup stock to deglaze the pan, stir in the remaining stock and red wine reduction and simmer for 10 minutes. Once sauce has reduced, strain through a sieve into a small saucepan. Reserving the whole garlic cloves to serve. Place the saucepan over a medium-low heat and continue to reduce. Whisk in the butter continuously while still simmering. Adjust the seasoning.
While steaks are grilling, heat oil over low heat. Cute capsicum into thin long strips.
Add capsicum and garlic. Cook for 10 minutes until tender.
Stir in balsamic vinegar, sugar and seasoning. Cook a further 3-4 minute
Grill Potato's until golden
Serve capsicum over steaks, topped with Perfect Italiano Shaved Parmesan.
Small Salad:
Ingredients:
Cherry Tomato
Water Cress
Beetroot
Feta
Green Pepper
Cut cherry tomato's in half
Blend beetroot and feta together in a blender
Use piping bag to pipe small dots onto plate
Slice pepper and scatter on plate
Scatter cherry tomato's on plate
Scatter green peppers
DESSERT
lavender used in cream and for garnish
Preparation Time
10 - 15 minutes (excl. chilling time)
Ingredients (serves 6)
250g dark chocolate, finely chopped
80mls (1/3 cup) freshly made strong black coffee
3 eggs, separated
2 tbs caster sugar
185mls (3/4 cup) thickened cream
I add a teaspoon of gelatine to the mixture to keep it from running
Method
1. Place the chocolate in a large bowl and pour the coffee over. Stand for 1 minute and stir until chocolate melts.
2. Add egg yolks and beat using a wooden spoon until combined. Whisk the egg whites until soft peaks form. Sprinkle the caster sugar over and whisk until thick and glossy.
3. Fold a large spoonful of the egg white mixture into the chocolate mixture and then fold in the remaining egg white mixture.
4. Beat the cream until soft peaks form and then fold into the chocolate mixture until well combined. Spoon into a large serving dish or 6 individual serving dishes or glasses.
5. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
6. Whip another batch of cream while mixing lavender leaves in.
7. place dollop of cream on top of chocolate mousse and garnish with lavender stem
8. For final touches dust fine chocolate over the top
Notes
· Tip: If the coffee isn't hot enough to melt the chocolate, place the chocolate and coffee mixture into a microwave-safe glass or ceramic bowl and heat, uncovered for 1 minute, on High/850 watts/100%. Stir until combined.
You can also add 1 tea spoon of gelatin.
WORK PLAN
DAY BEFORE
ON THE DAY
Marinade meat
Follow steps 1-5 to make Bruschetta
Prepare all amounts of food in set measurements
Plate Up
Set up table
Serve to Guests
Get all cutlery and plates ready (make sure they are cleaned)
Follow Steps 1-8 to complete chocolate mousse
Whip Cream and Mix in lavender (set aside two pieces for garnish)
Put in fridge and cool for 2 hours
Follow steps 1-3 to make grilled steak. Grill it to your liking
Follow steps to Make red wine sauce. Leave in pot.
Cut Potato into thin chip slices.
Put in oven and grill till golden
Follow steps to Make Small Salad
Take potato's out of oven if ready. Sprinkle with salt and pepper
Add to Plate
Take Grilled steak out and place neatly on top of the potato's
Add Sautéed capsicum to the top of the steak
Pour over Red wine sauce
Clean Plate
Serve to guests
Take chocolate mousse out of Fridge
Put a dollop of cream on top of chocolate mousse
Clean Glass for serving
Dust with chocolate (optional) and add garnish
Serve to Guests
SHOPPING LIST
MASTERCHEF - an inspiring show that makes you want to cook.
REFERENCES:
Entrée: resource of menu from Masterchef Magazine Italian Meals (debut magazine)
FOODS FROM AROUND THE WORLD
BY KELLY JURY
CONTENTS:
DESIGN BRIEF
Empires have fallen, Gods have tumbled, temples have been desecrated, battles won and lost, and families divided , but still the recipes of the world have survived. Each generation has influences on these recipes but some recipes are never changed they link us to the generations past.Each country is identified with the food they, the ingredients they use, the cooking methods and presentation of their food.
This year the theme of the Luncheon competition will be Foods From Around The World . Each pupil will design and make a three course meal using a specific country as their inspiration. It will be held on the Week two Tuesday 27th July
The presentation of the entry will be presented as a blog created in My house it will include the following criteria
ITALIAN CUISINE
Although what it is distinguished as typical Italian food are pasta, pizza and sausages, its cuisine is a world to explore. From the south of the peninsula, with its simple and perfumed flavours with abundant olive oil, to the mountainous north with its spicy hot meals, Italy offers to the visitor its colourful cuisine.
In Italy is usual to eat a first plate, or antipasto, and a main plate. The antipasto can be soup, risotto, salad or pasta. The main one consists habitually of fish or meat, accompanied by vegetables. If they have to eat a single plate, the Italians show preference for the pasta or pizza. Without any doubt, the best place to savour these specialities is in the trattorias.
REASONS FOR CHOICE
I chose Italian cuisine for my luncheon competition because I find it interesting and tasty. I do not eat it as often as i would like to, but I sometimes enjoy the cuisne when we go out for dinner. Most of their meal choices are fancy and a good choice for the luncheon competition. Italians make very interesting food, alot of their combinations of ingridients are simple. The ingridients they use are unique and flavorful. The menu that I have chosen has simple flavours and ingredients that combine to creat interesting tastes.
FOODS FROM AROUND THE WORLD
- Italian cuisine -
Whats on the Menu?
ENTREE
2 different types of Bruschetta:
Prosciutto & Gremolata
Pea, Pecorino & garlic
MAIN
Grilled Steak with red wine sauce
platter of sliced grilled potato's
Sautéed capsicum
Quaint salad
DESSERT
Chocolate Mousse
Topped with Lavender Cream
Garnished with chocolate dust
ENTRÉE
Bruschetta
Makes 12
Preparation time: 15 minutes
Cooking: 30 minutes
Prosciutto & Gremolata
1 clove garlic, finely chopped
1/3 cup chopped flat-leaf parsley
1 tsp lemon zest
6 thin slices prosciutto
sprinkle of mozzarella cheese
Pea, Pecorino & garlic
300g podded fresh or frozen peas
75g finely grated pecorino, plus extra, to serve
2 tbs olive oil
2 cloves garlic, finely chopped
1. to make Gremolata, combine garlic, parsley and lemon zest in a bowl
2. to make pea, pecorino and garlic topping, cook peas in a large saucepan of boiling water for 6 minutes for fresh peas or 3 minutes for frozen peas. drain and refresh under cold water. Process peas with percorino, oil and garlic in a food processor for 1 minute until roughly crushed, then season with salt and pepper
3. Preheat a char grill pan over medium-high heat. brush both sides of bead with oil and char grill in batches for 3 minutes each side.
4. To make prosciutto and Gremolata Bruschetta, top 6 slices of grilled bread with prosciutto, then top Gremolata and season with sea salt flakes.
5. to make, pecorino and garlic Bruschetta, spread pea mixture over remaining 6 slices of grilled bread and serve scattered with extra pecorino.
MAIN
Grilled Steak with Sautéed Capsicum and Grilled Potato platter dressed with sea salt and olive oil
Small Italian Salad on the side (small tomato, spinach leaves, watercress, feta and beetroot blended)
Serving Size: 4
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Ingredients for steak and capsicum
Ingredients for red wine sauce:
1 ½ cups red wine
1 bay leaf
1 shallot, sliced
3 whole garlic cloves
2 tsp olive oil
Reserved beef trimmings
½ cup finely chopped aromatic vegetables (carrot, onion, celery)
2 ½ cups chicken stock
20g cold butter
Freshly ground black pepper
Small Salad:
Ingredients:
Cherry Tomato
Water Cress
Beetroot
Feta
Green Pepper
DESSERT
Preparation Time
10 - 15 minutes (excl. chilling time)Ingredients (serves 6)
Method
1. Place the chocolate in a large bowl and pour the coffee over. Stand for 1 minute and stir until chocolate melts.2. Add egg yolks and beat using a wooden spoon until combined. Whisk the egg whites until soft peaks form. Sprinkle the caster sugar over and whisk until thick and glossy.
3. Fold a large spoonful of the egg white mixture into the chocolate mixture and then fold in the remaining egg white mixture.
4. Beat the cream until soft peaks form and then fold into the chocolate mixture until well combined. Spoon into a large serving dish or 6 individual serving dishes or glasses.
5. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
6. Whip another batch of cream while mixing lavender leaves in.
7. place dollop of cream on top of chocolate mousse and garnish with lavender stem
8. For final touches dust fine chocolate over the top
Notes
· Tip: If the coffee isn't hot enough to melt the chocolate, place the chocolate and coffee mixture into a microwave-safe glass or ceramic bowl and heat, uncovered for 1 minute, on High/850 watts/100%. Stir until combined.You can also add 1 tea spoon of gelatin.
WORK PLAN
SHOPPING LIST
MASTERCHEF - an inspiring show that makes you want to cook.
REFERENCES:
Entrée: resource of menu from Masterchef Magazine Italian Meals (debut magazine)
Main: http://www.perfectitaliano.com.au/recipes/recipe.aspx?rid=9507
Dessert: resource of menu from Mrs King